Tag: breakfast

I first tried breakfast egg muffins years ago, but rediscovered them recently and one of the things I love about them the most is you can alter the ingredients depending on what you have in your fridge.

My Recipe (serves 6):

• 1/2 tbsp extra virgin olive oil (or butter)
• 3 eggs
• 1 oz half & half
• 1/4 cup diced ham
• 1 oz shredded sharp cheddar
• 1/4 red bell pepper, diced
• 1/4 onion, diced
• 1 cup spinach
• 1/2 tsp garlic powder
• 1/2 tsp salt
• fresh ground black pepper to taste

Directions: Sauté onion and pepper for 3-5 minutes in 1/2 tbsp EVOO or butter. Once onions are translucent and pepper has released it’s moisture, add spinach and sauté a couple of more minutes until wilted. Wisk eggs in mixing bowl with half & half, then add the rest of the ingredients and stir to combine. Pour into 6 silicone muffin liners nestled in a non stick muffin pan. Bake in a preheated oven at 350^o degrees for 25 minutes.

The possible variations are endless. I’ve made them with leeks, scallions or shallots instead of onion. I’ve used pancetta and mozzarella and I’ve also eliminated the meat and gone vegetarian. Any shredded cheese works as does kale instead of spinach. You can also double the recipe. Just remember to refrigerate and they’ll keep for about a week. My preferred method of reheating is 5 minutes at 325 degrees in my toaster oven, but you can nuke it as well.